Alcohol

ic Fermentation Alcoholic fermentation is a process by which yeast cells convert carbohydrates such as sugar and starch into alcohol and carbon dioxide gas. This process occurs naturally in fruits, grains, and vegetables. It is used to produce alcoholic beverages such as beer, wine, and distilled spirits. It is also used in the production of bread, cheese, and soy sauce. The carbon dioxide produced during alcoholic fermentation helps leaven bread. Alcoholic fermentation is an important part of the global food industry and plays a critical role in many traditional cultures.